Best Bread Pudding with Vanilla Sauce


We found my mom's best bread pudding recipe tucked inside her Bible when going through her things. It has become a family tradition on the first snow day of the year, and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 25 mins
1 2-quart dish


Bread Pudding:

  • 3 cups whole milk

  • 1 ½ cups white sugar

  • ¼ cup butter, melted

  • 3 eggs, beaten

  • 2 tablespoons light brown sugar

  • ½ teaspoon ground cinnamon

  • 10 slices hearty farmhouse-style bread, toasted and cut into cubes

  • 1 cup raisins

Vanilla Sauce:

  • 1 ¼ cups whole milk

  • ½ cup light brown sugar

  • 2 tablespoons butter, melted

  • 1 egg

  • 1 tablespoon all-purpose flour

  • 1 pinch ground cinnamon

  • 1 pinch salt

  • 1 tablespoon vanilla extract


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

  2. For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl. Gently stir in bread cubes and raisins. Lightly spoon mixture into the prepared baking dish.

  3. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving.

  4. For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.

  5. Pour sauce over warm bread pudding or serve on the side in a bowl.

    Best Bread Pudding with Vanilla Sauce
    Melissa Goff


The magazine version of this recipe uses 1 cup white sugar.

Cook's Note:

For extra richness, substitute heavy cream for milk; for a lighter dessert, substitute 2% milk for whole milk.

Nutrition Facts (per serving)

546 Calories
17g Fat
92g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 546
% Daily Value *
Total Fat 17g 21%
Saturated Fat 9g 45%
Cholesterol 129mg 43%
Sodium 387mg 17%
Total Carbohydrate 92g 33%
Dietary Fiber 2g 6%
Total Sugars 72g
Protein 11g
Vitamin C 0mg 2%
Calcium 236mg 18%
Iron 2mg 12%
Potassium 417mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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